Exam 6: Quality Factors in Foods

_____ can define the color of a food precisely and define the foodwith numbers for the three components value,hue,and chroma.

Food science determines and uses completely human methods to measure food-quality factors rather than chemical or mechanical techniques.

To extend a product's storage or shelf life some products must reduce water activity and this can bedone either by adding water-binding agents such as sugars or by drying.

Lipids in a product,can add body to soft drinks or chewiness to other products.

Fruits and vegetables are graded based on their ____ and ____.

Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.

____ standards help ensure food quality.

The active ingredient in hot chili peppers is a substance called _____.

Heat treatment,irradiation,refrigeration,freezing,or _____ are ways to extend a product's storage or shelf life.

A food's appearance refers to its shape,size,condition,and color.

CGMPs (Current Good Manufacturing Practices)does not address the problems with unavoidable pests in food-processing plants and warehouses.

The _____ has been used to measure gel strength.

Food flavor includes taste sensations perceived by the tongue as well as smells perceived by the nose.

TQM of the U.S.Department of Agriculture develops and maintains official U.S.quality standards and grades for hundreds of agricultural products.

Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.

_____ are guidelines that a company uses to evaluate the design and construction of food-processing plants and equipment.

Naturally occurring ____ play a role in food coloring.

____ or spectrophotometers can be used for measuringthe color of transparent foods.

The Maillard reaction causes _____ and changes in flavor.

Most food-manufacturing plants have some type of internal quality control that performs inspection duties and laboratory tests,oversees sanitation and microbiological aspects,and guide research and development.